Steak and Zucchini With Greek Beans

Quartered zucchini spears make for an original and elegant presentation.

Quartered zucchini spears make for an original and elegant presentation.

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Ingredients

canola oil, for the grill

1 15.5-ounce can butter beans, rinsed

2 ounces Feta, crumbled (about 1/2 cup)

1 tablespoon white wine vinegar

1 tablespoon chopped fresh flat-leaf parsley leaves

2 tablespoons olive oil

1 1/2 pounds skirt steak, cut into 4 pieces

1 teaspoon smoked paprika

kosher salt

4 zucchini, cut lengthwise into quarters

Nutritional Information

Calories 437

Fat 24g

Sat fat 8g

Cholesterol 91mg

Sodium 894mg

Protein 43g

Carbohydrate 16g

Sugar 5g

Fiber 5g

Iron 6mg

Calcium 136mg

Calories 437

Fat 24g

Sat fat 8g

Cholesterol 91mg

Sodium 894mg

Protein 43g

Carbohydrate 16g

Sugar 5g

Fiber 5g

Iron 6mg

Calcium 136mg

How to Make It

Step 1

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

Step 2

Toss the beans, Feta, vinegar, parsley, 1 tablespoon of the olive oil, and ¼ teaspoon salt in a medium bowl; set aside.

Step 3

Season the steak with the paprika and ½ teaspoon salt. Toss the zucchini with the remaining tablespoon of olive oil and ¼ teaspoon salt.

Step 4

Grill until an instant-read thermometer inserted in the thickest steak registers 130° F (medium-rare) and the zucchini is tender, 3 to 4 minutes per side for each. Let the steak rest 5 minutes before slicing.